Ultimate Pizza Sauce
This recipe crafts a rich and robust pizza sauce, building deep flavor through slow-cooked vegetables, aromatic herbs, and a touch of red wine. Ideal for a homemade pizza base, it yields a generous batch perfect for future use or freezing.
Equipment
- 1 Large Stock Pot or Dutch Oven
- 1 Chef's knife
- 1 Cutting Board
- 1 Wooden Spoon or Heat-Proof Spatula
- 1 Measuring Spoons and Cups
Ingredients
Main
- 2 tablespoons extra-virgin olive oil
- 2 cups diced carrots
- 0.5 cup diced green bell pepper
- 0.5 cup diced red bell pepper
- 2 cups diced onions
- 4 cloves garlic diced
- 3 tablespoons tomato paste
- 4 fluid ounces red wine
- 2 27 ounce cans diced tomatoes
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Dice carrots, green bell pepper, red bell pepper, and onions. Mince the garlic cloves.
- Heat extra-virgin olive oil in a large stock pot or Dutch oven over medium heat.
- Add the diced carrots, bell peppers, and onions to the pot. Sauté for 10-15 minutes until they soften and begin to lightly caramelize, stirring occasionally.
- Stir in the minced garlic and tomato paste, cooking for another 2-3 minutes until fragrant and the paste darkens slightly.
- Pour in the red wine, scraping the bottom of the pot to deglaze and incorporate any browned bits. Allow the wine to reduce by half.
- Add the two cans of diced tomatoes, dried oregano, salt, and ground black pepper to the pot. Stir thoroughly to combine all ingredients.
- Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the pot.
- Simmer the sauce for at least 90 minutes, or up to 2 hours, stirring occasionally to prevent sticking and allow flavors to fully meld and deepen.
- Taste the sauce and adjust seasonings as needed, adding more salt, pepper, or a pinch of sugar if it tastes too acidic.
- For a smoother consistency, use an immersion blender directly in the pot, or carefully transfer batches to a standard blender to purée until desired texture is reached.
Notes
For optimal depth of flavor, ensure vegetables are well-caramelized before adding tomato paste and liquids; this builds the foundational sweetness and umami. The long simmer is crucial – it allows the flavors to meld and the sauce to thicken naturally. Consider using San Marzano tomatoes for superior sweetness and less acidity. For a smoother texture, an immersion blender can be used after simmering to purée the sauce to your desired consistency. If the sauce tastes too acidic, a small pinch of sugar can help balance it. This sauce freezes exceptionally well, making it ideal for meal prep.